# Ingredient List:
→ Cabbage
01 - 1 medium green cabbage (about 2–2.5 lb)
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp black pepper
→ Tahini Sauce
05 - 1/3 cup tahini
06 - 1 small garlic clove, finely minced
07 - 2 tbsp fresh lemon juice
08 - 3–4 tbsp cold water, plus more as needed
09 - 1/4 tsp salt
→ Toppings
10 - 1/3 cup fresh flat-leaf parsley, roughly chopped
11 - 1/3 cup pomegranate seeds
12 - 1 tsp toasted sesame seeds (optional)
# Directions:
01 - Heat a grill or grill pan over medium-high until hot and lightly smoking.
02 - Remove any coarse outer leaves and cut the cabbage into 8 even wedges, leaving the core intact so wedges hold together.
03 - Brush each wedge on all exposed surfaces with olive oil and season evenly with kosher salt and black pepper.
04 - Place wedges cut-side down and grill 5–7 minutes per side, turning once, until char marks appear and the cabbage is tender but retains structure; transfer to a platter.
05 - In a bowl, whisk together tahini, minced garlic, lemon juice, salt and 3 tablespoons cold water until smooth; add the remaining tablespoon of water as needed to reach a pourable consistency.
06 - Drizzle the grilled wedges generously with the tahini sauce while still warm or at room temperature.
07 - Scatter chopped parsley and pomegranate seeds over the dressed wedges and finish with toasted sesame seeds if using.
08 - Serve warm or at room temperature as a side, starter, or light main accompanied by warm flatbread if desired.
